January 4, 2009

Chocolate, wine and tea improve cognitive performance

The role of micronutrients in age-related cognitive decline is being increasingly studied. Fruits and beverages such as tea, red wine, cocoa, and coffee are major dietary sources of polyphenols, micronutrients found in plant-derived foods. The largest subclass of dietary polyphenols is flavonoids, and it has been reported in the past that those who consume lots of flavonoids have a lower incidence of dementia.

The latest findings seem to support the theory, although the researchers caution that more research would be needed to prove that it was flavonoids, rather than some other aspect of the foods studied, that made the difference.The effect was most pronounced for wine.

However, say the researchers, those overdoing it...should note that while moderate alcohol consumption is associated with better cognitive function and reduced risk of Alzheimer’s disease and dementia, heavy alcohol intake could be one of many causes of dementia – as well as a host of other health problems.

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George Dvorsky

Canadian futurist, science writer, and ethicist, George Dvorsky has written and spoken extensively about the impacts of cutting-edge science and technology—particularly as they pertain to the improvement of human performance and experience. He is a contributing editor at io9, the Chairman of the Board at the Institute for Ethics and Emerging Technologies and is the program director for the Rights of Non-Human Persons program.